OMG! From the first time I tasted their food, I was in love with Chipotle Mexican Grill. After tasting everything on their menu, the favorite I land on was their Carnitas. I like it as a burrito or as a bowl. I used to always order extra meat whenever so I could enjoy my order at least twice. I just couldn’t get enough of the tender slow-cooked and well-seasoned pork along with the oily Cilantro Lime Rice. Their website lists Sunflower Oil and Rice Bran Oil as the cooking oil, and also states they use soybeans in their sofritas however I had the exact same allergic reaction as when I eat food that has soy a couple times. Even if they don’t use soy in their carnitas it’s still great to be able to make them at home. I found this Copycat Chipotle Carnitas recipe on Culinary Hill. Be sure to check out their other recipes on https://www.culinaryhill.com/
Chipotle Carnitas (Copycat)
Ingredients
- 1 (3 ½ to 4 pound) pork butt roast fat cap trimmed to 1/8-inch (see note 1)
- salt and freshly ground black pepper
- 1/2 cup water
- 2 bay leaves
- 1 large sprig fresh thyme
- 2 teaspoons whole juniper berries (see note 2)
Instructions
- Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
- Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should fall apart easily.
- Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems.
- For crispy edges, in a large skillet over high heat, heat 1 tablespoon olive oil until shimmering. Add pork in batches (3 to 4 batches), along with about 2 tablespoons juice from slow cooker, and cook without moving until browned on one side.
- Toss the pork to flip and brown the other side briefly (you want both crispy and soft pieces), until all the juice has evaporated. Return to slow cooker and repeat with remaining pork. Season to taste with salt and pepper.
Notes
- Best pork for carnitas: Look for a boneless or bone-in pork butt roast. Depending on where you live, it could be called pork butt, pork shoulder, Boston butt, or Boston shoulder. These heavy-duty cuts of pork have a high fat content which translates to more flavor. That’s why carnitas are so, so good.
- Juniper berries: While most Carnitas recipes use citrus juice, readers agree that piney juniper berries really make all the difference. Hunt these down to replicate the flavors you get at Chipotle. You can find them at most grocery stores or online.
- Instant pot: Add the ingredients to the pot and cook on high pressure for 45-55 minutes with a 15 minute natural release. Remove the juniper berries, bay leaves, and thyme with a slotted spoon. Follow the instructions for browning, using the SAUTÉ function in the pressure cooker, the broiler, or on the stove.
- In the oven: Preheat the oven to 325 degrees. In a Dutch oven (or other large heavy-bottomed pot) over medium high heat, add a bit of olive oil and sear the seasoned meat on all sides. Add thyme, water, bay leaves, and juniper berries. Put the lid on the pot, place it in the oven, and cook for 4 hours – or until the meat comes apart easily. Remove the juniper berries, bay leaves, and thyme with a slotted spoon. Follow the instructions for browning, using the broiler, or a skillet on the stove.
